Pearl Onion Pickles
By: Melissa Peterman
Published: Friday, December 10, 2010 - 1:02am

Ingredients




4 quarts tiny onions
Boiling water as needed
1 cup salt
2 cups sugar
2 tablespoons prepared horseradish
4 tablespoons mustard seeds 
2 quarts white vinegar, 5%% acidity
7 smalls bay leaves
7 smalls hot red peppers

Preparation

1 Select fresh, tender onions. Cover with boiling water and let stand for 2 minutes. Drain; dip at once into cold water and peel. Sprinkle onions with salt and add cold water to cover (about 2 quarts water to 1 cup salt). Let stand at least 12 hours or overnight. Drain off salt water; rinse and drain thoroughly. 2 Combine sugar, horseradish, mustard seeds, and vinegar. Simmer 15 minutes. 3 Pack onions into sterile jars, leaving 1/2-inch head space. To each jar, add 1 bay leaf and 1 pepper. Pour boiling hot vinegar mixture over onions. Adjust lids. Process pints 10 minutes in boiling water. Remove jars; cool and store. 4 This recipe yields 7 pints.

About


Comments: You may substitute 3 1/2 tablespoons of mixed pickling spices for the horseradish and mustard seeds.